METHOD:

1. Wash grain, soak 24 hrs. in 1 qt. water. Crush again. Pour grain and water through straining, bag over primary fermentor , tie bag and leave in primary. If dry malt is substituted for barley stir and dissolve in 1 qt. hot water.

2. Mix in all ingredients together in primary EXCEPT yeast. Cover primary.

3. After 24 hours, add yeast. Cover primary.

4. Stir daily, and check S. G.

5. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Siphon wine off sediment into glass jug secondary. Attach airlock.

6. When ferment is complete (S.G. has reached 1.000 -- about 3 weeks) siphon off sediment into clear secondary. Reattach lock.

7. Siphon again in 2 months and again if necessary until clear before bottling.

You may care to sweeten this wine. Before bottling add 1 tsp. stabilizer, then 1/4 lb. dissolved sugar per gallon.